"I think it's nice that there are all different kinds of lunches and breakfasts and dinners and snacks. I think eating is nice." – Albert from Bread and Jam for Frances, by Russell C. Hoban
Curry continued. For all of you who think tofu just isn’t flavorful enough, this is for you. Curry pastes are easily found in the grocery store in red, yellow and green varieties. We like the Taste of Asia brand and guess what? It has no sugar or preservatives. Each variety has a slightly different blend of ingredients and a different flavor as well. Try them all and see which you like. Don’t be afraid to mix them with what’s in your refrigerator, from mustard to orange juice to any thing else that makes sense to you.
This recipe combines just four ingredients -five, with some water and/or added sweetener. The red curry paste provides the heat, the tamarind paste – sour, and the apple juice – sweet, as well as liquid for a pan sauce.
Tofu in Red Curry PasteSauce:
Red curry paste
Apple juice and/or water
Optional add ins for a slightly different and sweeter taste: unsweetened pomegranate syrup, ‘silan’ or date honey, sometimes called date molasses, or regular honey, ideally a darker variety.
4 packages of tofu – approximately 10-12 ounces, each. Israeli tofu packages are a bit smaller than American 1lb packages. Cut each tofu into 4-6 slabs and each slab into diamonds.
Have fun: You’ll need about a 1-1/2 cups of sauce for your tofu. Start with 1-2 tbsp of curry paste and 1-2 tbsp of tamarind paste. Add 1/4 cup of apple juice and take a small taste. Get a feeling for how you like your spicy, your sour and your sweet. Then, add in a bit more of the pastes and finish with enough liquid to get to 1 cup or so of sauce. Sweeten as suggested in the options above if you’d like a bit more sweet. Adjust if it gets too sweet from your preferred sour/spicy.
Heat a large, heavy skillet – at least 12″. Cast iron is great for this. Sear the tofu – it may take 2-3 batches to sear on both sides. Hold finished tofu to the side, and then add in all the slices into the pan. Pour sauce on top (watch for the sizzle), cover, and lower heat to a simmer. Cook until most of liquid is cooked down, about 20 minutes.